Modern Wedding Cake, Tall Tiers

I have a bride who has requested the very tall tiers for her wedding cake. I usually bake 2 layers and torte them so they are four layers tall. My thought is to bake 3 layers and not torte them hoping for a 6" tall tier.

Is this what most of you do for mod-tiers or do you put a plate in the middle of each individual tier along with the usual support plates between each tier?

Does this make sense? I just want to be sure that they are supported enough being the tiers will be very tall. I always keep my cakes in the refer so it will be solid transporting.

I've been wondering about this too. I'm doing a wedding cake for my cousin next summer and some of her inspiration cakes have extra tall tiers combined with regular ones.

I would HOPE that three 2in layers with filling in between would be solid enough w/o adding in a cake board. I think I would stick to a really stable fillings like ganache or flavored BC--something that will set up stiff in the fridge.

The stacking factor shouldn't matter since the support system carries the weight of the upper cakes.

I have done several extra-tall tier cakes. In fact, this weekend both of my wedding cakes have 6-inch tall tiers. I bake 3 pans of cake in my 2-inch pans. I torte, so there are 6 layers of cake and 5 layers of filling. I use SPS and get the legs that are 9-inch tall and can be custom cut to your exact height and cut them to just under 6 inches tall. I stack all layers in top of each other. As long as they are supported correctly, you should have no problems.

I have done taller tiers the past two weekends. I did 3 pans and trimmed, but didn't torte them, so I had 3 layers per tier. They were 5 inch tiers. I think next time I might try the torting of all of them and having 6 layers. I think that will be really cool when it is cut into.

About the cake plates.... I think it fit most. It might go to the edges though.

I went about it a little differently myself. When I did the tall tier in my "Anna" baby shower cake, it was actually three 2" cakes, after torting, they were iced and stacked into TWO separate three-layer cakes. I used a cake board between, stacked with dowels and then iced them together into one tier. It made serving so much easier, and the slices of cake were closer to standard. HTH

I went about it a little differently myself. When I did the tall tier in my "Anna" baby shower cake, it was actually three 2" cakes, after torting, they were iced and stacked into TWO separate three-layer cakes. I used a cake board between, stacked with dowels and then iced them together into one tier. It made serving so much easier, and the slices of cake were closer to standard. HTH

I'm thinking about doing this for an upcoming cake and just have a question- what was the condition of the icing like after you removed the board from the middle? (The icing that would serve as the top of the second layer of cake) I hope that makes sense what I'm asking!

AI have a three tier wedding cake to make , the bride wants the bottom tier to be fruit but she wants taller tiers ,the other two tiers are sponge , worried and unsure how to do bottom tier , do I do two fruit cakes and join them help please , also not to sure what size to do it ,